Advanced

Isothermal Calorimetry for Biological Applications in Food Science and Technology

Wadsö, Lars LU and Gomez, Federico LU (2009) In Food Control 20(10). p.956-961
Abstract
All physical, chemical and biological processes produce heat and isothermal calorimetry is a general measurement technique to study all kinds of processes by the heat they produce. This paper gives several examples of studies of biological processes in the food area using isothermal calorimetry. It is for example shown how different unit operations influence respiration of vegetable tissue, how the kinetics of a fermentation process can be studied, and how spoilage processes can be followed for shelf-life determinations.
Please use this url to cite or link to this publication:
author
organization
publishing date
type
Contribution to journal
publication status
published
subject
keywords
Isothermal calorimetry, Biology, Food science, Respiration, Fermentation, Spoilage, Shelflife
in
Food Control
volume
20
issue
10
pages
956 - 961
publisher
Elsevier
external identifiers
  • wos:000266354200016
  • scopus:65049084891
ISSN
0956-7135
DOI
10.1016/j.foodcont.2008.11.008
language
English
LU publication?
yes
id
fc986ad5-1699-499c-8ff3-e7473803697c (old id 1266398)
date added to LUP
2008-11-11 16:43:00
date last changed
2017-10-01 03:39:10
@article{fc986ad5-1699-499c-8ff3-e7473803697c,
  abstract     = {All physical, chemical and biological processes produce heat and isothermal calorimetry is a general measurement technique to study all kinds of processes by the heat they produce. This paper gives several examples of studies of biological processes in the food area using isothermal calorimetry. It is for example shown how different unit operations influence respiration of vegetable tissue, how the kinetics of a fermentation process can be studied, and how spoilage processes can be followed for shelf-life determinations.},
  author       = {Wadsö, Lars and Gomez, Federico},
  issn         = {0956-7135},
  keyword      = {Isothermal calorimetry,Biology,Food science,Respiration,Fermentation,Spoilage,Shelflife},
  language     = {eng},
  number       = {10},
  pages        = {956--961},
  publisher    = {Elsevier},
  series       = {Food Control},
  title        = {Isothermal Calorimetry for Biological Applications in Food Science and Technology},
  url          = {http://dx.doi.org/10.1016/j.foodcont.2008.11.008},
  volume       = {20},
  year         = {2009},
}